Heat the coconut butter in pot over medium heat.Add chopped white onion and sautéfor a bit.Add salt and evenly
sliced potato cubes, crushed garlic and white turnip. Stir and pour it with
water. Cook until the potatoes are soft.

Puree everything with a high speed blender then add coconut
milk. Blend again. You can add some more water if necessary (depends ofdesired consistency) Season with some more
salt and serve with cilantro pesto and bread.

Cilantro pesto:

50 g blanched and peeled almonds

bunch of cilantro

salt

15 tablespoons of olive oil

juice of half lemon

Optional:

parmesan

garlic

In a food processor mix all the ingredients to desired
consistency. You can add a little bit of parmesan as well (to taste).